Nellore chapla koora.

Ingredients
Seer fish : 800 gm
Tomato puree : 500 ml
Ginger : 20 gm
Garlic : 20 gm
Green chilly sliced : 10 gm
Mustard seeds : 5 gm
Fenugreek seeds (whole) : 5 gm
Curry leaves : 2 gm
Coriander leaves : 5 gm
Kashmiri chilly powder : 70 gm
Turmeric powder : 10 gm
Fenugreek powder : 3 gm
Onions chopped : 100 gm
Tamarind pulp : 20 ml
Oil : 150 ml
Method

Heat oil in a pan. Add mustard seed and fenugreek. After it crackles and sliced ginger, garlic,green chilly, curry leaves, chopped onions and sauté well. Add fresh tomato puree. Add coriander, chilly, turmeric powder, salt and add some water for gravy. Add fish and bring to boil. Add tamarind pulp, fenugreek powder and cook for five minutes. Adjust the seasoning. Garnish with chopped coriander leaves. Serve hot with Indian bread or rice.